Preheat your oven to 350 F (175 C). Grease and flour three 8-inch round cake pans.
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Gradually add boiling water to the batter, stirring continuously. The batter will be thin, but that's normal.
Divide the batter evenly among the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
While the cakes are cooling, prepare the chocolate coating. In a small saucepan, heat the heavy cream until it simmers. Pour it over the chocolate chips and stir until smooth.
Once the cakes are completely cooled, spread a thin layer of the chocolate coating on top of each layer before stacking them.
Pour the remaining chocolate coating over the assembled cake, allowing it to drip down the sides for a beautiful finish.
